Peanut Coconut Sauce

As much as I love trying fancy new recipes, what I really need more of are simple weeknight recipes that are light, delicious, and versatile. This peanut coconut sauce is probably one of the most versatile things I've ever made--as I was eating I came up with about 50 different ways I could use it (with noodles, tofu, rice, and the list goes on). I basically threw together some odds and ends and came up with a delicious creamy stir fry with wonderful Thai flavor. You can use any vegetables you like, or really any food you like (I would pretty much dip paper in this sauce it's so good). I used potatoes, carrots, onions, and spinach and it worked really nicely. Let your imagination run wild and try this sauce as soon as possible!

Ingredients

Adapted from Big Girls Small Kitchen

• 1 teaspoon toasted sesame oil
• 2 cloves garlic
• 2 teaspoons ginger, minced
• 1 tsp. chili garlic paste
• 1 cup low fat coconut milk
• 2 tablespoon organic vegan peanut butter
• 1 1/2 tsp. sugar
• 1 1/2 tsp. soy sauce
• 1 tsp. Worcestershire sauce
• Juice of a lime
• Dash of wasabi paste (optional)
• Lime wedges, to garnish
• Peanuts, to garnish

1. In a small sauce pan, heat the oil over medium heat.
2. Add the garlic and ginger and cook for about 3 minutes.
3. Add the chili garlic paste and cook for another 2 or so minutes.
4. Add the coconut milk and bring to a light simmer. Mix together well with a fork.
5. Add the peanut butter, and mix together well with a fork. Stir until all combined and smooth.
6. Ad the sugar, soy sauce, Worcestershire, and lime. Mix well.
7. Continue to simmer lightly for about 1 minute.
8. Combine with your ingredients of choice and enjoy! Garnish with lime and peanuts.

*You could easily add more wasabi and chili paste if you like it spicy--next time I think I will double both.*